Instructions

1. Choose a serving plate big enough to allow for larger food items, but small enough that the food proportions don't look scant. Although any color of plate can be used, a white dish is best, as it provides a simple backdrop for variations in food color.

2. Arrange food in a clock-like pattern, placing a carbohydrate such as rice or pasta at the 11 o'clock position, vegetables at 2 o'clock, and the protein at the 6 o'clock position when viewed by the diner. Proportion wise, the vegetables should cover half the plate, with starch and protein each covering one-fourth.

3. Use an odd number of food items. For example; if you are serving prawns, place three on the plate rather than four. Plan a menu that contains foods with two or three different colors, and use a variety of food textures, avoiding similar soft foods.

4. Use height in your plate presentation. If you serve rice or mashed potatoes, use an ice cream scoop to present the food in a ball and surround it with vegetables.

5. Finish the plate using an edible garnish that complements the flavor and look of the main dish.